• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You Are Here: Home → Chicken

    Chicken with White Wine Sauce

    May 26, 2020 | Updated July 24, 2021 by Ryan Leave a Comment

    832 shares
    Jump to Recipe Print Recipe
    crispy chicken being lifted out of cast iron skillet with wooden spoon
    chicken thighs in white wine sauce in skillet
    overhead shot of chicken with white wine sauce in cast iron skillet

    This post may contain affiliate links. Please read my disclosure.

    Crispy and saucy chicken thighs cooked in a skillet with a creamy white wine sauce and bacon make this meal a go-to for dinner.

    crispy chicken being lifted out of cast iron skillet with wooden spoon

    Oh how I love one skillet meals - from chicken paprikash to chicken chasseur to Roman chicken.

    I'm not going to lie, I used to be against chicken thighs. I didn't really have a good reason but as I've cooked more and more over the years, I've realized just how great chicken thighs are.

    And that is especially true with this skillet chicken made with a creamy wine sauce. Thigh meat is meat to be seared at a high temp to get a crispy skin and then slow cooked so you get nice and juicy chicken.

    Oh and it doesn't hurt that the sauce is out of this world. Yes just a few ingredients can make a delicious sauce. The smoky bacon, sweet onion, wine and cream just produce something magical.

    That is the great thing about cooking and especially comfort cooking. And this chicken with white wine sauce is my go-to comfort meal at the moment. After one bite, it will be yours as well!

    Jump to:
    • Recipe Ingredients
    • Step-by-Step Instructions
    • Homemade Italian Seasoning
    • Sauce Substitutions
    • Side Dish Suggestions
    • Best Cast Iron Skillet
    • Pro Tips/Recipe Notes
    • Similar Recipes
    • Chicken with White Wine Sauce
    overhead shot of chicken with white wine sauce in cast iron skillet

    Recipe Ingredients

    • Bacon - adds a smoky flavor to the sauce.
    • All-purpose flour - adds some crispiness to the chicken and thickens the sauce.
    • Italian seasoning - can also use a combination of dried thyme, oregano, basil and rosemary.
    • Salt and black pepper - enhances the flavor.
    • Chicken thighs - want bone-in with skin to get juicy but crispy chicken.
    • Sweet onion and garlic - adds flavor to the sauce.
    • Dry white wine - use your favorite wine.
    • Heavy cream - can also use half-and-half or whole milk in a pinch for this white wine chicken.

    Step-by-Step Instructions

    1. Preheat oven to 350°F. Heat a large cast iron skillet or Dutch oven over medium-high heat and add bacon. Cook until bacon is cooked and keep 2 tablespoon of bacon grease.
    2. Dredge chicken in flour mixed with spices.
    3. Cook the chicken in skillet and transfer to plate.
    4. Add the onion, cooking until translucent and then add garlic with 30 seconds left.
    5. Deglaze with wine, simmering for 5 minutes.
    6. Add heavy cream and cook for another 5 minutes.
    7. Add the chicken and bacon back.
    8. Bake for 40 minutes or until the chicken is cooked through. Spoon some sauce over top and add some fresh basil or parsley for garnish.
    process shots of making chicken with white wine sauce

    Homemade Italian Seasoning

    If you don't have Italian seasoning, you can make your own. Just use even amounts of dried basil, oregano, rosemary, marjoram, cilantro, thyme, savory and red pepper flakes.

    Sauce Substitutions

    If you don't have wine you can just replace with low-sodium chicken stock. While the cream is important, you can use whole milk or half-and-half if needed.

    Side Dish Suggestions

    This white wine chicken would go great with some pasta, mashed potatoes or even polenta.

    As far as vegetables, roasted broccoli, Brussels sprouts or carrots complement the dish well.

    Best Cast Iron Skillet

    For this as well as many other recipes such as my lemon chicken piccata, I use a Lodge cast iron skillet. It’s surprisingly affordable and will last years if you take care of it.

    Pro Tips/Recipe Notes

    • Use chicken thighs as it contributes to the richness of the dish. However if you only have chicken breasts, it will work as well.
    • Use quality dry white wine to deglaze the pan. You want a wine you’d be willing to drink as it adds flavor and acidity to the sauce.
    • You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
    • Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
    chicken thighs in white wine sauce in skillet

    Similar Recipes

    • Sun-Dried Tomato Chicken
    • Chicken Saltimbocca
    • Chicken Cacciatore
    • Balsamic Peach Chicken
    • Chicken with Garlic Herb Butter Sauce

    If you’ve tried this chicken with white wine sauce or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    crispy chicken being lifted out of cast iron skillet with wooden spoon
    Print Recipe
    5 from 3 votes

    Chicken with White Wine Sauce

    Crispy and saucy chicken thighs cooked in a skillet with a creamy white wine sauce and bacon make this meal a go-to for dinner.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Main Course
    Cuisine: American
    Servings: 6
    Calories: 502kcal
    Author: Ryan Beck

    Ingredients

    • 8 oz bacon, diced
    • ½ cup all-purpose flour
    • 1 tablespoon Italian seasoning
    • 1 ½ teaspoon kosher salt
    • ½ teaspoon black pepper
    • 2 lbs chicken thighs, with skin
    • ½ large sweet onion, diced
    • 4 cloves garlic, minced
    • 1 cup dry white wine
    • ½ cup heavy cream
    • fresh basil or parsley for garnish

    Instructions

    • Preheat oven to 350°F. Heat a large cast iron skillet or Dutch oven over medium-high heat and add bacon. Cook for 5-6 minutes, or until bacon is cooked through. Transfer to a paper towel-lined plate. Keep 2 tablespoon of the bacon grease in the skillet.
    • In a shallow bowl, mix the flour with the Italian seasoning, salt and black pepper. Dredge the chicken thighs in the flour and add to the skillet. Cook the chicken for 4-5 minutes per side, or until golden brown. Transfer to a plate and set aside.
    • Add the onion to the skillet and cook for about 3 minutes, or until translucent. Add the garlic and cook for another 30 seconds.
    • Add the wine and bring to a simmer for 5 minutes, scraping the bottom to get the browned bits. Stir in the heavy cream and simmer for another 5 minutes.
    • Add the chicken and bacon back to the skillet and bake for 40 minutes or until the chicken is cooked through. Spoon some sauce over top and add some fresh basil or parsley for garnish.

    Notes

    • Use chicken thighs as it contributes to the richness of the dish. However if you only have chicken breasts, it will work as well.
    • Use quality dry white wine to deglaze the pan. You want a wine you’d be willing to drink as it adds flavor and acidity to the sauce.
    • You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
    • Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.

    Nutrition

    Serving: 1g | Calories: 502kcal | Carbohydrates: 10g | Protein: 39g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 116mg | Sodium: 692mg | Potassium: 272mg | Fiber: 1g | Sugar: 2g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Chicken Chickpea Pesto Salad
    Blackberry French Toast Casserole »
    832 shares

    Receive Top 25 Recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Healthy Recipes

    • Cinnamon Overnight Oats
      Cook Time5 Minutes
    • Buffalo Chicken Spaghetti Squash
      Cook Time1 Hours 10 Minutes
    • Peanut Butter Energy Balls
      Cook Time25 Minutes
    • Quinoa Sweet Potato Salad
      Cook Time1 Hours

    Popular Recipes

    • Baked Cheddar Mac and Cheese
      Cook Time40 Minutes
    • Cranberry Mimosa
      Cook Time5 Minutes
    • Apple Pie with Crumb Topping
      Cook Time1 Hours 40 Minutes
    • Chocolate Chip Scones
      Cook Time35 Minutes

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Chisel & Fork

    832 shares